Tunisian Lamb Stew
Serves: 5
Fredy Murphy
1 January 1970
Based on User reviews:
45
Spice
54
Sweetness
42
Sourness
40
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
450 g
Ground Lamb1 tsp
Fennel (ground)1 tsp
Ground Coriander1 tsp
Mint (dried)1 tsp
Kosher Salt1 tsp
Ground White Pepper2 tbsps
Olive Oil1 medium
Onion (quartered and thinly sliced)1 tbsp
Tomato Paste1.5 tsps
Harissa230 g
Tomato Puree1.5 cups
Water140 g
Carrot140 g
Pearl Onion (red)140 g
Cauliflower1
Lemon1
SaltDirections:
1
In a mixing bowl, combine lamb, egg white and spice mixture and mix well
2
When all the ingredients are combined, stuff olives with meat mixture
3
In a large saucepan, heat oil
4
Sear olives, meat side down, in the hot oil
5
Remove from pan and set aside
6
Add onions to the pan, and sweat until translucent
7
Add tomato paste, harissa, tomato puree, water and white beans, and bring it to a boil
8
When it reaches a boil, turn down the heat and simmer slowly until beans are tender, approximately 30 to 40 minutes
9
Add additional water if needed
10
Add seared stuffed olives and cook for 15 minutes more
11
Add pickled vegetables
12
Add salt and pepper to taste, and serve in a bowl, accompanied by a pita or baguette